Summer Squash and Basil Soup


2 tablespoons of olive oil
6 yellow squash or zucchini or a combination
1 large onion
6 cups of vegetable broth
1/2 cup basil
1 1/2 tablespoons flour
Salt and pepper
Lemon, juiced


Cut the squash or zucchini into medium sized cubes. Cut the onion into 1/4 inch slices. Heat the oil over medium heat in a large stockpot. Add the zucchini and onion and saute until the onions are translucent and the zucchini is tender. 

Add the stock and bring to a boil. Reduce heat and cover, cooking for 20 minutes. Add the basil and cook for another 5 minutes. Remove a cup of the stock and whisk the flour into the stock until it is free of lumps. Add the mixture back to the soup and stir until combined.

Remove from heat and use a hand held blender to puree until smooth. Add the salt and pepper to taste and lemon juice.

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Vegan Onion Soup


4 tablespoons olive oil (I love California Olive Ranch brand)
2 medium onions, sliced thinly
1 tablespoon flour
1/2 cup cooking sherry or white wine
4 cups vegetable broth
French bread, cut in one inch diagonal
Daiya cheese (if desired)


In saucepan, brown onions in olive oil and sprinkle with flour. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. The onions will stick to the pan but be patient. After 20 minutes at low heat, pour in wine or sherry. Add vegetable broth and cook for 5 minutes. Preheat broiler in oven. Place French bread in oven on baking sheet to toast. If cheese is desired, place toasted french bread on surface of the soup, sprinkle with cheese and place under broiler for 15 seconds, 6 inches below hot broiler.

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